why does the apple slices turn brown?

November 16th, 2009 | by admin |

ok, well for a science i have plain apple slices for the control group and my variable i’m testing is if lemon juice has an effect on the rot of apples. and i know the answer and everything, but in all my trials the apples are turning brown and i want to know why for background research. i need an extensive answer because i need to write at least a page summary on it, so if you don’t want to give me a full detailive answer can i just have a site that would show me the answer to write a summary off of.

Here you go … do the research …

http://recipes.howstuffworks.com/question168.htm

http://www.washingtonpost.com/wp-dyn/content/article/2006/01/03/AR2006010300344.html

and quote or paraphrase … copying verbatim is plagiarism!

  1. 15 Responses to “why does the apple slices turn brown?”

  2. By SUPERMANXXX on Nov 16, 2009 | Reply

    oxidation
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  3. By chris c on Nov 17, 2009 | Reply

    Cells in the apple die.
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  4. By JWZ on Nov 17, 2009 | Reply

    oxidation
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  5. By D on Nov 17, 2009 | Reply

    cuz its rotting
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  6. By Token G on Nov 17, 2009 | Reply

    iron oxide reacting with oxygen.
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  7. By firebirdsouxsie on Nov 17, 2009 | Reply

    because they are exposed to the air, to perevnt this submerge them in lemon water
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  8. By Jen on Nov 17, 2009 | Reply

    Well, I don’t have time for that, but I do know that all the juice from the apple gets obsorbed into the air.
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  9. By My Name on Nov 17, 2009 | Reply

    Damn apple monster strikes again!
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  10. By ranran91090 on Nov 17, 2009 | Reply

    do your homework
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  11. By Wiremu on Nov 17, 2009 | Reply

    Apples and lemons are acidic in nature. When freshly cut and exposed to air a very simple reaction occurs (oxidation) that turns the color that way.————————–

    MY BET Kenya C is exactly right
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  12. By Kenya C on Nov 17, 2009 | Reply

    The sugars in the apple juices are oxidizing, which is causing the browning. The acid in the lemon juice alters the ph level of the apple juice, which in turn slows the oxidation process. The same thing would happen if you used baking soda, for the same reason.
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  13. By zen on Nov 17, 2009 | Reply

    search wiseGEEK on oxidation.
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  14. By gromit1203 on Nov 17, 2009 | Reply

    Here you go … do the research …

    http://recipes.howstuffworks.com/question168.htm

    http://www.washingtonpost.com/wp-dyn/content/article/2006/01/03/AR2006010300344.html

    and quote or paraphrase … copying verbatim is plagiarism!
    References :

  15. By weasel bat on Nov 17, 2009 | Reply

    The skin of an apple provides a natural barrier which stops oxygen molecules in the air coming into contact with the apple flesh. When you slice the apple oxygen molecules come into contact and oxidation occurs and the apple flesh goes brown.Lemon juice has vitamin c which is an anti oxidant and provides a barrier to stop oxygen molecules in the air from coming into contact with the apple so the apples will not go brown so quickly.
    References :

  16. By icontrolmyownfate on Nov 17, 2009 | Reply

    apple has plenty of iron(Fe)
    when it comes to air it gets oxygen from atmosphere and react.
    in this reaction there is a addition of Oxygen atoms to Fe atoms.
    this reaction is called-Oxidation and it turns apple into black in color
    References :
    i am a gizmo freak who loves science.

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